Egg Roll Bowls with Chicken (Print version)

Tender chicken with crisp cabbage and carrots in a savory soy-sesame glaze, ready in 30 minutes.

# What You'll Need:

→ Protein & Aromatics

01 - 1 pound boneless, skinless chicken breasts, thinly sliced or diced
02 - 2 tablespoons neutral oil (vegetable or canola)
03 - 1 medium yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon grated fresh ginger

→ Vegetables

06 - 4 cups shredded green cabbage (about 1 small head)
07 - 1 cup shredded carrots (about 2 medium carrots)
08 - 2 green onions, sliced diagonally

→ Sauce & Seasonings

09 - 3 tablespoons low-sodium soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon granulated sugar or honey
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 1 teaspoon toasted sesame seeds (optional)
15 - Sriracha or chili crisp for serving (optional)

# How to Make:

01 - Thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions. Arrange all prepped ingredients within easy reach.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add the sliced onion and cook for approximately 2 minutes, stirring occasionally, until translucent.
04 - Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant.
05 - Add the chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until cooked through with no pink remaining.
06 - Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side.
07 - Cook the vegetables for 3 to 4 minutes, tossing occasionally, until they begin to soften but still retain some crunch.
08 - Mix chicken and vegetables together in the pan until evenly combined.
09 - Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat and cook for 1 to 2 minutes until heated through.
10 - Taste and adjust seasoning with extra soy sauce, salt, or pepper if needed.
11 - Remove from heat and divide mixture into serving bowls. Garnish each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired.

# Expert Tips:

01 -
  • All the flavor of egg rolls without the frying or folding, ready in half an hour.
  • You can taste each ingredient clearly, the sweetness of onion, the snap of cabbage, the warmth of ginger.
  • It reheats beautifully for lunch the next day, sometimes even better once the sauce has soaked in.
  • Flexible enough to use whatever protein or vegetables are waiting in your fridge.
02 -
  • Dont crowd the pan or the chicken will steam instead of sear, losing that golden caramelized flavor.
  • Add the garlic and ginger after the onion has softened, or they will burn before everything else is ready.
  • If your cabbage releases too much water, turn up the heat for a minute to evaporate it and keep the bowl from getting soupy.
  • Taste the sauce before serving because soy sauce brands vary wildly in saltiness.
03 -
  • Grate the ginger on a microplane instead of chopping it, you get more flavor and no fibrous chunks.
  • Let the chicken sit undisturbed for a minute after adding it to the pan so it gets those golden, caramelized edges.
  • Taste the dish before adding more soy sauce, the sesame oil and vinegar add salt too.
  • Use a wok if you have one, the high sides and concentrated heat make tossing everything together much easier.
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